Creamy Chicken Green Chile Enchilada Casserole
This delightful Creamy Chicken Green Chile Enchilada Casserole is perfect for cozy family dinners or special gatherings. Featuring tender shredded chicken enveloped in a creamy blend of mushroom and chicken soups, zesty green chilies, and a sharp cheddar cheese topping, it offers a comforting, rich flavor profile. Its layered structure utilizes corn tortillas, creating a hearty dish that is both satisfying and easy to prepare. Perfectly seasoned with aromatics like garlic and oregano, this dish will surely become a household favorite, making leftovers a delicious treat.
6-8 servings
Servings
307.5
Calories
11
Ingredients
Ingredients
chicken breasts
3-4 (cooked and shredded)
cream of mushroom soup
1 (10 ounce) can (ready to use)
cream of chicken soup
1 (10 ounce) can (ready to use)
diced green chilies
1 (8 ounce) can (ready to use (hot or mild))
cheddar cheese, grated
1 (10 ounce) package (ready to use)
onion, diced
1 small (diced)
oregano
to taste (ground)
garlic powder
1 tablespoon (ready to use)
salt
1 teaspoon (to taste)
corn tortillas
12 (ready to use)
sour cream
16 ounces (ready to use)
Instructions
1
Start by placing the chicken breasts in a large saucepan and covering them with water.
2
Add a handful of oregano, the garlic powder, and salt to the water. Bring to a boil and cook for approximately 20 minutes until the chicken is fully cooked and tender.
3
Remove the chicken from the water and let it cool slightly before shredding it from the bones. Reserve the broth for later use.
4
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and diced green chilies. Mix well.
5
Gradually add enough reserved chicken broth to the mixture to thin it slightly, adjusting seasoning with salt and additional oregano to taste.
6
Simmer this sauce over low heat for about 15 minutes, allowing the flavors to meld.
7
While the sauce simmers, dice the onion and add it to the chicken along with the simmered sauce.
8
In a 9 1/2 x 11 inch casserole dish, layer 6 corn tortillas along the bottom.
9
Spread half of the chicken and sauce mixture over the tortillas, then sprinkle half of the grated cheddar cheese on top.
10
Repeat the layering process with the remaining tortillas, sauce, and cheese.
11
Cover the casserole with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil for the last 5 minutes to allow the cheese to get bubbly and golden.
12
Let it cool for a few minutes before serving, and enjoy your creamy chicken enchilada casserole!
Nutrition Information
19g
Fat
15.75g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Green Chile Enchilada Casserole?
This is a layered casserole featuring shredded chicken, cream of mushroom and chicken soups, green chilies, and corn tortillas topped with cheddar cheese.
How many servings does this recipe yield?
This recipe yields between 6 and 8 servings.
What protein is used in this recipe?
The recipe uses 3 to 4 chicken breasts, which are cooked and shredded.
Can I use rotisserie chicken for this casserole?
Yes, using pre-cooked rotisserie chicken is a great way to save time.
What type of tortillas are required?
The recipe calls for 12 corn tortillas.
Can I substitute corn tortillas with flour tortillas?
While corn tortillas provide the traditional texture, flour tortillas can be used, though they may become softer.
Which soups are included in the sauce?
The sauce is made using one 10-ounce can of cream of mushroom soup and one 10-ounce can of cream of chicken soup.
How long do I need to boil the chicken?
Boil the chicken for approximately 20 minutes until it is fully cooked and tender.
What is the recommended baking temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What is the total baking time?
The casserole bakes for 20 minutes covered with foil and an additional 5 minutes uncovered.
Is this enchilada casserole spicy?
The spice level depends on whether you choose hot or mild diced green chilies.
Can I use mild green chilies?
Yes, the recipe specifies that you can use either hot or mild diced green chilies.
What type of cheese is used for the topping?
A 10-ounce package of grated cheddar cheese is used for the layers and the topping.
How many layers are in the casserole?
The dish is built with two main layers of tortillas, sauce mixture, and cheese.
Should the dish be covered while baking?
Yes, cover the casserole with foil for the first 20 minutes of baking.
Can I prepare this casserole in advance?
Yes, you can assemble the layers ahead of time and keep the dish in the refrigerator until you are ready to bake.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator.
What is the calorie count per serving?
Each serving contains approximately 307.5 calories.
Is sour cream part of the sauce?
Yes, 16 ounces of sour cream are mixed into the soup and chili blend for creaminess.
What size casserole dish is needed?
A 9 1/2 x 11 inch casserole dish is the recommended size.
Do I need to save the chicken broth?
Yes, reserve the broth after boiling the chicken to thin the sauce to your preferred consistency.
How is the onion prepared?
Use one small onion that has been finely diced.
Can this casserole be frozen?
Yes, this casserole can be frozen if wrapped tightly with plastic wrap and aluminum foil.
What seasonings are used for the chicken?
The chicken is boiled with oregano, garlic powder, and salt.
How much garlic powder is used?
The recipe requires one tablespoon of garlic powder.
Can I use low-fat ingredients?
Yes, low-fat versions of the sour cream and soups can be used as substitutes.
What are the fat and protein macros?
Each serving contains 19 grams of fat and 20 grams of protein.
How many grams of carbohydrates are in a serving?
There are 15.75 grams of carbohydrates per serving.
Should I let the casserole rest before serving?
Yes, let it cool for a few minutes after baking to allow the sauce to set.
What side dishes go well with this?
This dish pairs well with Spanish rice, refried beans, or a fresh side salad.